You will need to successfully complete a minimum of 72.5 Credit Hours.

Required Core Courses

Core 57.5 Credit Hours

A study of the latest technology available in agriculture and the uses for them. This course will focus on hands-on learning of hardware and software on the college farm, and also discussion on related topics and ideas.

Introduction to the livestock industry and its role in food production, breeds and selection, reproduction and breeding systems, inheritance and genetics, shelter and facility requirements, nutrition, parasites and insects, diseases, and other aspects of meat, milk, wool, and poultry production.

Plant growth and development of Monocot and Dicot plants; basic plant anatomy and growth stages; methods of plant reproduction and seed production; basic plant genetics and plant physiology; identification of uses of crops grown in the Midwest.

Balancing livestock feed rations and determining the correct rations for all types of livestock using nutrient needs, digestive systems, and feed nutrient compositions. Includes use of programmable calculators to analyze livestock rations.

This course will provide and introduction to agribusiness and food products marketing in the U.S. This course includes a background on the workings of the U.S. food marketing system and how this system affects farm producers, consumers, and middlemen such as processors, wholesalers, retailers, and food services. Students will gain an understanding of how food products move through a food marketing channel to the final point of consumption and how consumer demand, marketing, and information technology as well as political forces have shaped the agricultural food marketing industry over time.

This course covers basic applications of word processing, spreadsheet, data management, and online based programs and how they relate to agriculture. Students will utilize a variety of office and online programs to learn how to create, utilize, move, and manage data.

The study of nutrition of farm animals including selection of feedstuffs, feed preparation and processing, and ration formulation. Nutritional management of beef and dairy cattle, sheep, swine, horses, and poultry will also be covered.

2

Required Core Option Courses

Agriculture I 4-6 Credit Hours

Work-study program for in-depth instruction on the job. The college gives both related and vocational instruction before and-or during this period, including seminars directly related to the work experience. These experiences are planned and supervised by the college and employers so that each contributes to the student’s education and employability.

Agriculture II .5 Credit Hours

In this experiential course, students will perform tasks associated with successful agriculture production on-site at the Northeast Community College Farm. Students will be exposed to the decision making and task completion for the College farm as each crop and livestock season is planned, implemented and evaluated. Experiences/topics will vary by major and an interdisciplinary approach will be utilized to determine daily activities and projects on the College Farm.

.5

Agriculture III 4 Credit Hours

A study of the role of swine in the world and their functions. Methods of establishing a swine enterprise through selection and performance testing are also studied. Management as a factor in the cost and efficiency of production is given special attention. The importance of feed costs, nutrient requirements of swine, and processing of feeds are also demonstrated.

Agriculture IV 2-3 Credit Hours

The purpose of this course is to expose students to the broad context of agriculture and critical issues facing the industry. A variety of experiences will provide an overview of agricultural and natural resources as well as the effects of human involvement. Connections will be made regarding coursework, experiences, and future expectations important for the development of an informed agricultural professional.

The purpose of this course is to expose students to the broad context of agriculture and the critical issues facing the industry. Students will study the interrelationship and the impact of increased human involvement in agriculture and natural resources. Topics will include, but are not limited to, genetic engineering, food safety, ethics in animal agriculture, leadership, minority influences in the West, environmental issues such as endangered species and water, and other emerging issues. The course is intended to provide students with an appreciation of the divergent viewpoints of the stakeholders involved in the many issues confronting agriculture in Nebraska and the region.

Exploration of careers in the agribusiness industry. Covers the various products available for agricultural use and the companies manufacturing these products. Includes numerous field trips to agricultural industries and visits with manufacturers' representatives as outside resources.

Mathematics 3 Credit Hours

This course provides the math skills required in career/technical
fields. The course includes a review of arithmetic operations,
exponents, algebraic operations, and right triangle
trigonometry with empasis placed applications.

3

Science or Technology 2-6 Credit Hours

This course covers basic applications of word processing, spreadsheet, data management, and online based programs and how they relate to agriculture. Students will utilize a variety of office and online programs to learn how to create, utilize, move, and manage data.

3

Social Science 3 Credit Hours

Introductory course to help students develop a basic understanding and appreciation for the role of economics in agriculture at the farm, national, and international levels. Students will learn to apply various economic principles and concepts relating to production agriculture, business management, consumer behavior, market price analysis and equilibrium, and policy information.

3

Note to Current Students

We strongly recommend that you review your course schedule with your advisor and consult the college catalog for specific program requirements.